Curried, chicken, garbanzo beans and Sweet Potato stew…

I like a good curry and I found this recipe on Pinterest, and the pictures just looked really delicous. And when I asked my family if they wanted curry my husband and daughter both said yes. So this is what happened, cause I didn’t have all the ingredients and I do like Carrots in my curry.
Also I try not to eat potatoes, rice, pasta and fruits after 3pm, but this is an exception today.

Nutrition:
298 Calories, 9gr fat, 35gr Carbohydrates, 8gr fiber, 6 sugar, 20gr Protein

This makes about 5 servings:

Ingredients:
1 small yellow onion
1 tablespoon Olive oil
3 cloves garlic
2 Teaspoons of yellow curry powder you can always add more.
Salt, to taste
1 teaspoon ginger powder
2 Carrots peeled and cut into rounds
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas
1 large sweet potato peeled and diced into 1″ chuncks
1 can (15 oz) light coconut milk
10oz. of cooked Chicken Breast
brown rice, for serving

Instructions:
In a large skilled or wok heat the olive oil, and add the onion. Cook for a couple of minutes until the onion has a glazed look, then add the garlic, ginger and Curry Powder, cook for a couple of minutes this will develop the flavors. You can always add more spice later.
Now add all the other ingredients (except for the rice), I rinsed the coconut milk can with some water and added that to the pot as well, so that everything is covered. Then bring to a simmer and cook for at least 30 minutes, even better if you can let it simmer for 50minutes.

At the last minute you can add some parsley to it and serve it over rice.

Bon apetit

Creamy Tuna Curry with Cauliflower

When I was a kid, we didn’t have a lot of money and my sister and I used to go to a neighbor for lunch. And this neighbor used to make Tuna on a white sauce that had curry added and served it over rice. It became one of our favorite meals.
So sometimes, when I am homesick, or just a bit blue (well dealing with depression will do that) I cook comfort foods that remind me of home. But now with my new healthy eating habits, I have to change the recipes.
So yesterday, I was not feeling great, and there was not a lot in the pantry, as the groceries were delivered later in the evening. Steve said there is Tuna and a light bulb went on in my head. I had to try and make the Tuna Dish gluten and dairy free.
So here is the recipe, I hope you like it.

Ingridients:
makes 4 servings
2 cans of Tuna
1tbsp Coconut Oil
1tbsp brown rice flour.
one can of light coconut milk ( I had this in the fridge, so it was thick)
Curry Powder
Salt and Pepper

Heat up the Coconut oil and then add the rice flour. when it has soaked up all the oil add 2-3 tbsp of curry, depending on how hot/spicy you like your food. Then add the coconut milk and whisk out all the clumps. Simmer till it thickens.
I served this over steamed Cauliflower as I don’t do starches in the evening, but you can serve it over rice.

En Guete!!! (as we say in Switzerland)

Nutrition:
200 calories, 11g fat, 9g carbs, 1g sugars, 19gr protein